ARIS GREEK RESTAURANT, 2049 E SANTA FE, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: ARIS GREEK RESTAURANT
Type: Restaurant
Address: 2049 E SANTA FE, OLATHE, KS 66062
Total inspections: 2
Last inspection: Jul 09, 2008

Restaurant representatives - add corrected or new information about ARIS GREEK RESTAURANT, 2049 E SANTA FE, OLATHE, KS »

Violation code	Inspection Date	Violations
2-304.11 - Clean condition of outer clothing 3-304.15 - Gloves, Use Limitation (Corrected on site) 4-302.14 - Sanitizing solution, testing devices required 4-501.11B - Equipment components maintained in good repair and proper adjustment 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces 4-903.11B2 - Storing clean equipment and utensils, covered or inverted 6-501.114A - Premises shall be free of unnecessary items 6-501.12 - Cleaning shall be done when the least food is exposed	Jul 09, 2008	9
2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site) 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site) 3-304.12 - In-Use Utensils, Between-Use Storage provisions 3-304.15 - Gloves, Use Limitation (Corrected on site) 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site) 3-501.17B1 - Critical - Food thawed dated and consumed within 24 hours (Corrected on site) 3-501.18A1 - Critical - Food discarded if not consumed within 7 days (Corrected on site) 4-302.14 - Sanitizing solution, testing devices required 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site) 4-501.11B - Equipment components maintained in good repair and proper adjustment 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site) 5-205.15B - Critical - Plumbing system maintained in good repair 6-501.114A - Premises shall be free of unnecessary items 6-501.12 - Cleaning shall be done when the least food is exposed	Jun 25, 2008	19

2-102.11 - Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED OR APPROVED PROGRAM; or
(B) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
(1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;
(2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;
(3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
(4) Explaining the significance of the relationship between maintaining the time and temperature of POTENTIALLY HAZARDOUS FOOD and the prevention of foodborne illness;
(5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH;
(6) Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY HAZARDOUS FOOD including MEAT, POULTRY, EGGS, and FISH;
(7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD;
(8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
(a) Cross contamination,
(b) Bare hand contact with READY-TO-EAT FOODS,
(c) Handwashing, and
(d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;
(9) Describing FOODS identified as MAJOR FOOD ALLERGENSthat could cause an allergic reaction in a sensitive individual.
(10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
(a) Sufficient in number and capacity, and
(b) Properly designed, constructed, located, installed, operated, maintained, and cleaned;
(11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;
(12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;
(13) Identifying POISONOUS OR TOXIC MATERIALS in the FOODESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;
(14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;
(15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement
between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;
(16) Explaining the responsibilities, rights, and authorities assigned by this Code to the:
(a) FOOD EMPLOYEE,
(b) CONDITIONAL EMPLOYEE,
(c) PERSON IN CHARGE,
(d) REGULATORY AUTHORITY; and
(17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or
EQUIPMENTthat can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
(B) Except as specified in ¶ (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOODthat will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
3-501.17A1 - (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
(1) 5°C (41°F) or less for a maximum of 7 days; or
3-501.17B1 - (B) Except as specified in ¶¶ (D) - (F) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and:
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and
3-501.18A1 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen;
4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
4-501.114A - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
4-501.11B - (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
4-903.11B2 - (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored:
(2) Covered or inverted.
5-205.15B - A PLUMBING SUPPLY SYSTEM shall be:
(B) Maintained in good repair.S
6-501.114A - The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.

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